Golden Roast Turkey

Directions

Turkey

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Thaw and prepare one 12 to 16 lb frozen turkey (see Note, below). Pat turkey dry with paper towels. Cut 2 medium onions into wedges and toss with 3 medium carrots and 2 ribs celery, both cut into 2-inch pieces on the bias. Place in a large roasting pan. Set turkey on top of vegetables in pan. Cut 1 large onion into wedges and place inside turkey cavity. Tie legs together with cooking twine. Season turkey with 2 tsp salt and 1 tsp black pepper, including under skin and in cavity. Combine 2 tbsp each butter and honey, 2 tsp each chopped fresh thyme, rosemary and sage and 1/4 tsp each salt and black pepper in a small saucepan. Cook over medium 1 minute. Brush over turkey and under breast skin. Roast at 425 degrees for 35 minutes. Baste with any remaining glaze. Lower oven temp to 350 degrees . Cover with foil and continue to roast 1 1/2 to 2 hours, until temperature reaches 165 degrees in thickest part of thigh. Transfer turkey to a platter, loosen foil and let stand 20 minutes. Garnish with additional herbs and serve with pan gravy.

Pan Gravy

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Strain pan drippings into a fat separator. Pour 1/2 cup de-fatted juices into a small saucepan along with 2 tbsp turkey fat. Whisk in 1 1/2 cups turkey stock or water and 2 tbsp all-purpose flour. Bring to a boil over medium-high and cook 3 minutes.